My husband and I are smoothie fanatics. It is a delicious and dare I say indulgent way to inject healthy fruits, vegetables, and a dose of protein into your diet. So when Kristin O'Connor of Nourish This sent in her "Wild Smoothie" to share on Go Dairy Free, I jumped at the recipe.

Kristin said, "With berries, spinach, protein powder and flaxseed, the Wild Smoothie has important nutrients that growing bodies need. It's a great recipe to get kids involved with, and it's tasty!" She isn't kidding either. Kristin shows us just how kid-friendly this recipe is in a demo video on Healthy Child. So read on for the recipe, and head over to Healthy Child for her helpful how-to video ...

Q: Amanda - I am going to change our family’s diet to gluten and dairy free. I have a 23 month old son and was wondering what I can give him to replace whole milk?

A: Alisa - It depends on the needs you have for your little one. Since you are inquiring about replacing whole milk specifically, I am going to assume that adequate fat is your primary concern.

One cup of whole milk (3.25% fat) contains approximately 8 grams of fat, 5 grams of which are saturated. While there isn’t a milk alternative currently on the market that exactly matches the nutrient profile of whole milk, there are some excellent options that can provide a fair bit of fat for growing toddlers ...

In honor of my birthday, I thought something sweet was in order. So, I am giving away the entire Sweet Vegan E-CookBook Collection by Hannah Kaminsky (author of the book, My Sweet Vegan) to 3 lucky winners!

The e-cookbook collection includes Mission: Impossible Pies (with every holiday pie imaginable), A La Mode (creative ice cream recipes include German Chocolate, Bithday Cake, Oatmeal Raisin Cookie, and more), and Lunch Box Bites (bites, bars, blondies, cups, cookies, pudding, etc.). All three ecookbooks are entirely vegan (dairy-free, egg-free), and many options are given for gluten-free dieters. Each of the three e-cookbooks contains a dozen deliciously sweet and unique recipes (a baker's dozen in A La Mode) accompanied by professional full color photos; enough to keep anyone busy through the holiday season.

To enter to win, see the giveaway post on One Frugal Foodie. Up to two entries per person are permitted, and the winners can be located anywhere in the world!

I wasn’t sure about featuring an ice cream recipe as we are heading into fall, especially since I still want to tinker with this one a bit, and I had already packed my ice cream scoop (no photo-worthy mounds of ice cream), but the response I received on my blog was an overwhelming, "it's never too late for ice cream!"

This Uber-Rich Peanut Butter Ice Cream is of course dairy-free, but it is also egg-free, vegan, soy-free, gluten-free, and as I made it, free from refined sugars. Not to mention, the entire recipe cost less than $2 to make! Quite a bargain compared to those new coconut milk-based pints at Whole Foods for up to $7 a pop.

The PB chunks are a version of the Peanut Butter “Chips” from my book, Go Dairy Free: The Guide and Cookbook. The “Chips” are fairly firm and would probably be teeth-breakers in ice cream, so I softened them a bit to still be relatively firm yet forgiving in the ice cream. View the full recipe on One Frugal Foodie.